Friday, February 13, 2009

While the pre-prepared sinigang mixes (Knorr and Mama Sita) I've used contain tamarind, I use lemon juice and patis (fish sauce) when cooking from scratch. This recipe is modified from Filipino Cooking Here and Abroad.

NOTE: The original recipe calls for 5-6 pieces of tamarind to be added along with the tomatoes and onion. Then it should be removed, mashed with some of the broth, and the resulting liquid should be returned to the pot. Lemon juice is one substitute; another is 2-3 stalks of rhubarb - I've never tried this, but assume that some adjustment would be necessary.